Name: Mixed tomatoes and ricotta tart with pesto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 30 g butter; 1 Tbs fresh chillies 573; 1 Tbs brown sugar; 2 tsp vinegar apple cider; 350 g tomatoes exotic, mix, halved; sea salt and freshly ground black pepper; 400 g ricotta cheese; 250 g cream cheese softened; 400 g puff pastry ready-rolled, thawed; 1 eggs beaten; 100 g pesto basil; fresh basil and shaved parmesan cheese, to garnish

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Ingredients (12)

30 g	butter
1 Tbs	fresh chillies — 573
1 Tbs	brown sugar
2 tsp	vinegar — apple cider
350 g	tomatoes — exotic, mix, halved
	sea salt and freshly ground black pepper
400 g	ricotta cheese
250 g	cream cheese — softened
400 g	puff pastry — ready-rolled, thawed
1	eggs — beaten
100 g	pesto — basil
	fresh basil — and shaved parmesan cheese, to garnish

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Method:

Preheat the oven to 210ºC.

Place the butter, olive oil, brown sugar and vinegar in a small frying pan over low heat; stir to dissolve the sugar. Increase the heat and allow mixture to bubble and cook for 2 min. Place the tomatoes in a bowl and pour over the mixture, stir to coat, and season well. In a bowl, mix together the ricotta and cream cheese.

Cut the pastry into 4 or cut out into 4 rounds, top each piece with ricotta mixture, leaving a small border around the edge of the pastry. Now top with some tomato mixture and brush the edges of the pastry with egg wash. Place on a lined baking tray and bake for 20–25 min, or until the pastry is puffed up and golden.

To serve:
Serve immediately, drizzled with pesto and garnished with basil leaves and Parmesan shavings.

Words and image:Fairlady magazine

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